All posts tagged: gluten free

Cabbage Kotfas

I had my first version of these made for me years and years ago when I first joined the ship, by the ships First Officer at the time, Vincent. I believe his recipe originate from time he spent with the Hare Krishnas. Koftas were something I had never had before and absolutely loved them, making them every since for crew, for parties and also for a couple of wedding buffets last year. It is such an easy dish to make and can be put together with so many different sauces and sides. It is also very cheap once you have a well stocked herb and spice cupboard, which is somehting I highly recommend you get! To me herbs and spices are the complete backbone of vegan cooking! See my posts part one and two about my pantry staples to get an idea of the supplies that are good to have in house if you are getting serious about cooking. I admit that while only just getting to the end of ripping our house apart and …

Savoury Pancake Stack with Pine Nut Cream (gluten free)

This recipe is something I tried last week, kind of just making it up as I went along. This is not something I usually do, I will usually thing about what it is a want to make then list all the ingredients I want to use etc. and work out the best way to make the meal. But with these pancakes it was different somehow, more creative and it felt wonderful. I knew I wanted pancakes, but nothing sweet and I just kind of went from there with whatever I happened to have in the cupboard. This Savoury Pancake Stack really is delicious, and it is really the Basil Pine Nut Cream that makes it. And it’s also gluten free! I hope you enjoy this recipe as much as I do. Savoury Gluten Free Pancake Stack   3/4 cup Chickpea Flour 1/2 Tbsp Chia Seeds 1/2 Tbsp Coconut Oil 1 cup Water Salt and Pepper to taste 4-5 cups of sliced vegetables of choice (I used portobello mushrooms, bell peppers, cherry tomatoes, red onion and …

Hominy, cachupa black eyed pea tomato broth stew homemade vegan potato farls

Black Eyed Pea and Cachupa Broth with Potato Farls

Cachupa, also known as Hominy in America, is one of the national dishes of Cape Verde, and can be found everywhere, with each restaurant having their own recipe. It seems basically to be cachupa, which is from corn, cooked in a broth with whatever ingredients on hand to make a thick stew. Its very cheap and extremely filling which explains why it is so popular here with so many people living in extreme poverty. It is most often cooked here in fish stock or other animal juices so I have never had true cachupa here in Cape Verde, instead used the dish to inspire this recipe of cachupa and black eyed beans in a light tomato broth. This dish uses ingredients that are super cheap and available everywhere here, and then cachupa and beans to make a simple thin broth into a hearty meal. I served this with another of my favourite Irish inspired quick breads… Potato Farls, which you can find the recipe for below. This really is one of my favourite breads, and …

Coconut Lemon Tart

This tart is lovely and refeshing as well as being very easy to make. I opted for a no bake crust with this as I kind of have a love hate relationship with pastry. I love to eat it, but recently I have no interest in making it. I used to love making pastry but I think my change of opinion has something to do with the lack of good quality vegan baking ingredients in Cape Verde. They have a number of vegan margarines here, but the label ‘fully hydrogenated vegetable oils’ seems to be used as a positive selling point for the product. Its not even kept in the fridge. The idea of trying to use this to make pastry repulses me slightly. So here is my recipe for Coconut Lemon Tart, with a gluten free no bake crust. This tart would be perfect served with some vegan cream or fresh berries on top, and will keep for a day or two in the fridge   Coconut Lemon Tart   Crust ½ cup dates …

Gluten Free Gingerbread Cookies

This recipe is probably my favourite cookie one so far, and its also gluten free! It’s not too sweet at all which I love, its holds its shape perfectly but still not dry. I found that these cookies were even better the next day, which makes them great for making ahead and taking to Christmas parties. I decorated these with vegan fondant icing and it was so fun to play around with, even though it did take a lot of practice! So play around with them, get kids involved and enjoy!!! The dough can be stored in the fridge for up to 48 hours before using, just leave to sit to room temperature until rolling out and baking.     Gluten Free Gingerbread Cookies 1¼ cups buckwheat flour ¼ cup chickpea flour ¾ tsp baking powder ¼ tsp baking soda ⅛ tsp pink Himalayan salt ¼ tsp xanthan gum ½ Tbsp ground ginger 1 tsp ground cinnamon ⅛ tsp ground cloves 1 Tbsp ground flax seed, mixed with 1½ Tbsp water 2 Tbsp vegan butter …

Vegan Mo Fo 2014 | Gluten Free Lemon Drizzle Cake

This is my first ever attempt at making a gluten free cake, and honestly I was so pleasantly surprised! Gluten free is not something I have ever really got into before.. purely because I have never had a problem digesting gluten, and I have also never had any crew on board to cook for who where gluten intolerant. I know plenty of people that can’t or chose not to eat gluten, or at least cut down, but I’m not sure why I have never felt the need to experiment with more gluten free foods until now. I’m ashamed to say for a while I thought gluten free baking would be heavy, or tasteless or would just be really difficult, not as good as the ‘real’ thing… which when I think about it is exactly the kind of attitude we are constantly battling against when it comes to peoples ideas of what vegan food is! So I decided its something I have to try… and try to include much more of in my recipes. Gluten free …

And it begins…

So… this is my first ever blog post. I wanted to start with something epic, and this is one of my all time favourite desserts. Its pretty easy to make, and non-vegans are always shocked something this good can be dairy and egg free. Not sure why so many people view eggs and dairy as indispensable ingredients, and believe nothing can be delicious without them. I guess it’s our job to prove them wrong! This is the perfect dessert if you want to impress someone with vegan food, a good example of us not missing out on anything, especially fancy desserts. For a plain chocolate torte, just skip steeping the mint, and serve with fresh berries instead. And make sure you used some good quality dark chocolate. Mint Chocolate Torte Base 1¼ cup cashews 1 cup dates ¼ cup cacao powder Filling ½ cup loosely packed fresh mint leaves 2 cups non dairy milk (soy, oat, almond) 400g vegan dark chocolate 2½ Tbsp arrowroot powder mixed with ¼ cup water Pinch of salt For the base, soak the dates …